| 21. | Ms . Pustarfi uses top-of-the-line extra-virgin oils, most of which have been produced in limited quantities on small estates.
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| 22. | The green-colored extra-virgin oil is preferred because it has been refined less and contains more flavor than lighter oils.
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| 23. | For salad dressing, the extra virgin oil _ the kind with the very best flavor _ is what you want.
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| 24. | They can charge more for extra virgin oils, so it makes it more interesting for a store to carry them.
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| 25. | Last year, sales of pure olive oil fell by 2.1 percent, but sales of extra virgin oils grew by 5.4 percent.
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| 26. | A pint of Nunez de Prado, an extra virgin oil from nearby Cordoba, can fetch $ 38 in American gourmet shops.
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| 27. | A year ago, Sullivan of the olive-oil trade group said, extra-virgin oil was selling for as little as $ 2.99 a half-liter.
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| 28. | Given that many cooks drain off the bland oil and replace it with a dressing of extra virgin oil, that's a puzzling argument.
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| 29. | But there are other relatively low priced extra virgin oils on the market shelves, including Bertolli, house brands and some with unfamiliar labels.
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| 30. | A year ago, Sullivan of the olive-oil trade group said, extra-virgin oil was selling for as little as $ 2 . 99 a half-liter.
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